Ingredients
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For the rice:
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1 cup white rice
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2 cups water
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For the vegetables and meat:
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1 carrot, julienned
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1 zucchini, julienned
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200g spinach
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100g mushrooms (shiitake or other), thinly sliced
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100g bean sprouts
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200g beef (ribeye or other tender meat), thinly sliced
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2 garlic cloves, finely chopped
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2 tablespoons soy sauce
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1 tablespoon sesame oil
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1 tablespoon sugar
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Salt and pepper to taste
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For the sauce:
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2 tablespoons gochujang (chili paste)
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1 tablespoon sesame oil
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1 tablespoon water
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1 tablespoon sugar
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1 teaspoon vinegar
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1 teaspoon sesame seeds
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Additionally:
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4 eggs
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Sesame oil for cooking
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Sesame seeds for sprinkling
Directions
Bibimbap is one of the most famous and beloved dishes in Korean cuisine. Its name literally means “mixed rice,” reflecting the essence of the dish – a combination of rice, various vegetables, meat, and egg, all flavored with the distinctive chili paste known as gochujang.
Originating from Korea, Bibimbap is an example of healthy and balanced eating, incorporating a wide range of nutrients in one bowl. The colorful palette of ingredients not only attracts the eye but also provides a variety of flavors and textures that combine perfectly. This dish is not only delicious but also easy to prepare, suitable for both lunch and dinner.
Bibimbap can be made with different ingredients depending on the season and personal preferences, making it an extremely versatile dish. Additionally, the tradition of serving it in a hot stone bowl (dolsot) adds an extra element of crispiness and aroma, making the dish even more special.
Steps
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1
Done
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Preparing the rice:1. Rinse the rice under running water until the water runs clear. |
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2
Done
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Preparing the vegetables:1. Blanch the spinach in salted boiling water for 1 minute, drain, and rinse with cold water. Squeeze out the excess water and season with sesame oil and a little salt. |
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3
Done
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Preparing the meat:1. Mix the beef with the chopped garlic, soy sauce, sesame oil, sugar, and a little pepper. Let it marinate for 15 minutes. |
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4
Done
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Preparing the sauce:Heat a bit of oil in a pan and fry the eggs sunny side up, keeping the yolks slightly runny. |
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5
Done
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Assembling the Bibimbap:1. Divide the cooked rice into 4 bowls. |
